Raw + under cooked recalled egg = Salmonella poison risk

There was a recall of 228 million eggs from an Iowa Farm due to outbreak of salmonella this week. The recall has been extended to 380 million eggs today. The cases of salmonella poisoning are on rise, which is attributed to the contaminated eggs, still being in peoples’ refrigerators. As per the latest reports this massive egg recall has sickened about 2,000 people, and many more cases are expected to be reported. The recall includes eggs that were packed right up until two days ago.

Caroline Smith DeWall of the Center for Science in the Public Interest said that “With the fact that contaminated eggs could still be in consumers’ refrigerators, this outbreak could really be one of the largest linked to eggs that we’ve seen in 20 years.

Consumers who have recalled eggs should discard them or return them to their retailer for a refund. Individuals who think they might have become ill from eating recalled eggs should consult their health care providers.

Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.

Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.

Do not keep eggs warm or at room temperature for more than 2 hours.

Refrigerate unused or leftover egg-containing foods promptly.

Avoid eating raw eggs.

Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.

Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and person with weakened immune systems or debilitating illness.

Do look into your refrigerator to check if you have the recalled eggs? If so, get rid of them. It might take 2-3 days before you see symptoms of Salmonellosis after consuming recalled eggs. If you unknowingly did consume them, contact your doctor.